Editor's note: As interest in Yunnan cuisine increases around China and the rest of the world, GoKunming contributor Guo Duomi will occasionally offer recipes for traditional Yunnan dishes. If there is a certain dish you would like to see a recipe for, please send us your ideas via our contact form.
Yunnan ham with Capsicum - Huotui chao qingjiao (火腿炒青椒)
Yunnan is home to what is arguably China's tastiest ham, the best and most famous of which comes from the town of Xuanwei (宣威). It is often served cold in slices or for a real Yunnan double up it can be placed between two slices of rubing (Yunnan goat cheese) and fried. In this recipe the capsicum is used to offset the pungency of the ham.
400g of Yunnan Ham*
1 medium red capsicum (bell pepper)
1 medium green capsicum
Oil for frying
*If you can't obtain the Yunnan variety you may substitute with a good quality cured ham.
Slice up the ham into pieces around 2 by 4 centimetres, for an authentic dish be sure to include the substantial layers of fat which form part of the ham. Slice the capsicums into small pieces.
Heat around 2 tablespoons of oil in your wok and add the ham. Stir fry for around 3 minutes then add the capsicum. Stir fry for a further 2 or so minutes until the capsicum is cooked. Remove from the heat and drain any residual oil from the wok. This oil can be used for cooking other dishes or flavouring a soup.
Transfer your dish to a plate or bowl to serve.
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